Sliced beef with shredded veg

 

Sliced beef with shredded veg
581 kcal

(0)

Difficulty:easy
Preparation:120 min
Ready in:120 min
Advertisement
1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
581
29%
Protein
56 g
112%
Fat
28 g
35%
Added Sugar
0 g
0%
Carbohydrates
25 g
10%
Roughage
6 g
-
Saturates
13 g
-

Recipe Development: EAT SMARTER

Ingredients

For servings

35 ouncesBeef suitable for boiling, e. g. brisket or rump
1 bunchsoup vegetable (carrots, leeks, Hamburg parsley (parsley root), celeriac); chopped
salt
5crushed black peppercorns
3parsley stem
1onions unpeeled
1onions unpeeled
In addition
⅔ cupscarrots julienned
¾ cupsLeeks julienned
½ cupsCeleriac julienned
⅓ cupsparsley julienned
1onions unpeeled
2 ½ tablespoonsbutter
½ teaspoonspaprika sweet
1 tablespoonwhite wine vinegar
⅓ cupsparsley julienned
3 tablespoonsfreshly grated Horseradish

Directions

1 Halve the unpeeled onion and brown in a hot frying pan, cut side down, until both halves are dark brown.
2 Put about 2.5 l water into a pan with 1 tsp salt and bring to the boil. Add the meat, peppercorns, parsley stalks, studded onion, browned onion and the soup vegetables, put a lid on the pan and simmer over a low heat for 1 ½ hours, skimming off the scum from time to time.
3 When the meat is cooked, take it out of the broth, and keep warm in a little of the strained broth.
4 Cook the julienned vegetables in the rest of the strained broth until cooked, but still firm to the bite. Meanwhile heat the butter in a frying pan. Add the onion rings and sweat until soft. Season lightly with salt, dust with paprika and deglaze with vinegar.
5 Slice the meat and serve on a platter with the julienne vegetables, the horseradish and the onions. Add a little of the broth and sprinkle with parsley.
6 The rest of the broth can be used for soup, and it also freezes well.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment




Ratings

Have you already cooked this recipe?

(0)

This recipe has no ratings yet.

Tags